Grilled aubergine with tuna and arugula rolls

Ingredients

• 3 slices of grilled eggplant
• 100g of tuna in olive oil
• several pieces of tomatoes
• 40g of soft leaves of arugula
• 10 g of extra virgin olive oil
• 1 bunch of fresh spring onions
• salt
• pepper

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Cooking process

1. Cut the tomatoes into four pieces; rucola leaves rinse and slice, wash the spring onions and thinly slice.
2. Break the tuna into small pieces, mix with tomatoes and chopped onions. Salt, pepper, then put a small amount of the mixture for each slice of eggplant. On top, add the leaves of the arugula and twist the slices into a roll.
3. Put the rolls on the dish. Mix ruccola with a little olive oil and pour on the rolls.